Preparation

Cut the meat in small pieces.

In a large pot heat the two cups of cold
water and add the pork meat. Let boil until all the water
evaporates.

Remove the meat from the pot. Stir-fry
all the other ingredients, according to the order of the list, using
the butter left in the pot by the cooked pork. Add the pork meat and
the four cups of water or broth. Let it cook over high heat until it
boils. Then in low heat for two hours until the meat is tender. Try
to maintain the initial amount of broth. If necessary, add boiling
water so that the stew does not get very thick.

Five minutes before serving, add the
green onions and remove the pot from the heat.

Serve with cooked white corn and cooked
potatoes. After adding the green onion, add four eggs mixing quickly to
thicken the stew. Serve in a deep plate.